A bowl of Mexican salad with a lime dressing being poured over the salad

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This is an easy, excellent chopped Mexican salad. Mexican salads have a way of reviving your taste buds with all of the fresh lime juice and cilantro (and if you don’t like cilantro, keep reading!).

I discovered this salad through my cousin’s wife, Alla, on our recent trip to WA. I couldn’t wait to make the salad when we got home. You know, the same thing happened last year when we visited WA; I posted a whole stream of lovely dishes shared by my relatives. Maybe I should travel more often? 😉

I love that you can change up the ingredients and make this salad your own, like adding carrots instead of snap peas if you don’t have them in the fridge. This salad is going into the regular rotation at our house! I love the cilantro in it. I think it adds an amazing freshness and complements the lime dressing perfectly.

P.S. Here’s a great tip from Alla: if you aren’t a fan of cilantro, you can use parsley instead, but make sure to use lemon juice in the dressing instead of lime. As a rule of thumb, lime goes well with cilantro and lemon works well with parsley. Thank you Alla for sharing your delicious recipes with us! 🙂

Mexican Salad Ingredients:

1 large head Romaine Lettuce, rinsed, chopped and dried
1 cup Cherry or grape tomatoes, halved (or large tomato, diced)
1 avocado, diced
1/2 English cucumber, sliced
1/2 small yellow onion, thinly sliced
l cup Snap peas, whole, optional
1/2 cup corn kernels (canned or freshly cooked – click here for corn tutorial)
1/3 bunch fresh cilantro

Mexican Chopped Salad with Lime Vinaigrette

Lime Dressing Ingredients:

1/3 cup extra virgin olive oil
Juice of 2 medium limes (about 1/3 cup)
1/4 – 1/2 tsp tabasco sauce, or to taste
1/2 tsp sea salt
1/8 tsp black pepper, freshly ground

Mexican Chopped Salad with Lime Vinaigrette-4

How to Assemble the Mexican Salad:

1. Combine all salad dressing ingredients and shake or whisk them together then set aside.

Mexican Chopped Salad with Lime Vinaigrette-2

2. Chop all salad ingredients and combine in a large salad bowl.

Revive your tastebuds with this easy, excellent Chopped Mexican Salad and Lime Dressing from @NatashasKitchen

3. Shake salad dressing again prior to serving and drizzle the top with as much salad dressing as you prefer. Toss salad together and enjoy!

Revive your tastebuds with this easy, excellent Chopped Mexican Salad and Lime Dressing from @NatashasKitchen
So yummy, fresh and healthy!

Revive your tastebuds with this easy, excellent Chopped Mexican Salad and Lime Dressing from @NatashasKitchen

Mexican Salad with Lime Dressing

4.95 from 53 votes
Author: Natasha of NatashasKitchen.com
A bowl of Mexican salad with a lime dressing being poured over the salad
This is an easy, excellent chopped Mexican salad. Mexican salads have a way of reviving your taste buds with all of the fresh lime juice and cilantro. You can change up the ingredients and make this salad your own; like adding carrots instead of snap peas if you don't have them in the fridge. P.S. If you aren't a fan of cilantro, you can use parsley instead, but make sure to use lemon juice in the dressing instead of lime. As a rule of thumb, lime goes well with cilantro and lemon works well with parsley.
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients 

Servings: 4 -6 as a side

Mexican Salad Ingredients:

  • 1 large head Romaine Lettuce, rinsed, chopped and dried
  • 1 cup Cherry or grape tomatoes, halved (or large tomato, diced)
  • 1 avocado, diced
  • 1/2 English cucumber, sliced
  • 1/2 small yellow onion, thinly sliced
  • l cup Snap peas, whole, optional
  • 1/2 cup corn kernels, canned or freshly cooked
  • 1/3 bunch fresh cilantro

Lime Dressing Ingredients:

  • 1/3 cup extra virgin olive oil
  • Juice of 2 medium limes, about 1/3 cup
  • 1/4 - 1/2 tsp tabasco sauce, or to taste
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper, freshly ground

Instructions

  • Combine all salad dressing ingredients and shake or whisk them together then set aside.
  • Chop all salad ingredients and combine in a large salad bowl.
  • Shake salad dressing again prior to serving and drizzle the top with as much salad dressing as you prefer. Toss salad together and enjoy!
Course: Salad, Side Dish
Cuisine: Mexican, Tex Mex
Keyword: Mexican Salad with Lime Dressing
Skill Level: Easy
Cost to Make: $
Natasha's Kitchen Cookbook

Here’s the Pinterest-friendly ;). Thanks so much for pinning! I get so stoked every time I see you pin one of my recipes!Final Final Picmonkey Hashtag bannerRevive your tastebuds with this easy, excellent Chopped Mexican Salad and Lime Dressing from @NatashasKitchen

Is there a salad that’s on the regular menu rotation at your house? Do you have a go-to? A trusty stand by that you can always count on?

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Amy
    May 29, 2023

    I doubled it for a big group, adding a squirt of honey and 1 garlic clove. It was the absolute perfect side for enchiladas. Will definitely keep this one for future Mexican meals.

    Reply

    • NatashasKitchen.com
      May 29, 2023

      That sounds amazing, Amy! Thank you for sharing.

      Reply

  • Elaine
    June 24, 2022

    Great Mexican salad dressing. Light, easy to make and few ingredients. I did add black beans rinsed and drained and subbed red onion for the yellow. Topped each serving with 2 Tablespoons of grated cojito cheese. A nice addition. I will be making this dressing again and again. Thanks!

    Reply

    • NatashasKitchen.com
      June 24, 2022

      You’re welcome! I’m glad it was enjoyed, Elaine.

      Reply

  • Hayden Renwick
    April 7, 2019

    Hi Natasha
    Added a little honey to the dressing. Then finely julienned some fresh ginger, shallow fried the ginger until it was crisp and light brown. Tossed the salad. Drizzled the dressing over the top and then sprinkled the ginger over the top of the salad. Everything worked well together!

    Reply

    • Natashas Kitchen
      April 8, 2019

      I’m so happy you enjoyed that Hayden! Thank you for that wonderful review!

      Reply

  • Carrie
    August 23, 2018

    Great salad! Easy to do and the dressing is lovely. Enjoyed by all. Thank you!

    Reply

    • Natashas Kitchen
      August 23, 2018

      You’re so welcome Carrie! I’m so happy you enjoyed that!

      Reply

  • Keely
    June 28, 2018

    This looks healthy! Oh, and for Aussies, cilantro is coriander 😉

    Reply

    • Natashas Kitchen
      June 29, 2018

      Hi Keely! Thank you so much for sharing that with me 🙂

      Reply

  • Jane
    June 28, 2018

    Good salad, pretty in the bowl. Don’t put too much corn in it, too sweet. I added one crushed garlic to the dressing, and took it out before adding it to the salad. I took the salad to a fiesta party and it was gone!

    Reply

    • Natashas Kitchen
      June 28, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us, Jane!

      Reply

  • Jessica Stutz
    May 5, 2018

    Amazing recipe! Made exactly as-is and everyone loved it paired with fajitas!

    Reply

    • Natasha's Kitchen
      May 5, 2018

      I’m glad to hear the recipe is a hit Jessica! Thanks for sharing your great review!

      Reply

      • Kristen
        January 23, 2021

        Do you have any Mexican salads with ground beef in them?

        Reply

  • dave
    January 2, 2018

    i love it

    Reply

    • Natasha's Kitchen
      January 2, 2018

      I’m glad to hear that Dave! Thanks for sharing!

      Reply

  • Sheila
    December 19, 2017

    Cilantro? Is that a herb? I know Americans have different words for ingredients.

    Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Yes and in some areas it is referred to as coriander. I hope that helps! 🙂 it looks like parsley but has a different flavor profile.

      Reply

      • Sheila
        December 19, 2017

        Ahhhh, coriander. Thanks!

        Reply

  • Michelle
    April 25, 2017

    So delicious and fresh-tasting!
    I had a small can of sliced black olives and threw them in.
    Thanks for a wonderful recipe.

    Reply

    • Natasha's Kitchen
      April 25, 2017

      You’re welcome Michelle! Thanks for sharing 😀

      Reply

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